Butternut Squash Soup with Toasted Walnuts

Name: Butternut Squash Soup with Toasted Walnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 liters (1-inch) cubed peeled butternut squash (about 2 1/4 pounds); 397 grams fat-free, less-sodium chicken broth, divided; 946 milliliters warm 2% reduced-fat milk, divided; 2 teaspoons olive oil; 1 teaspoons salt, divided; 59 milliliters chopped walnuts, toasted

Need a gluten free, primal, and vegetarian soup? Butternut Squash Soup with Toasted Walnuts could be a super recipe to try. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 170 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. Autumn will be even more special with this recipe. Head to the store and pick up pepper, walnuts, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray.

Ingredients you will need

Cooking Spray

Pepper

Squash

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 400 for 45 minutes or until tender.

Equipment you will use

Oven

Place half of squash, half of milk, and half of broth in a blender; process until smooth.

Ingredients you will need

Squash

Broth

Milk

Equipment you will use

Blender

Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.

Ingredients you will need

Pepper

Squash

Broth

Milk

Nuts